When we go to Singapore we almost always find our way to Yet Con Chicken Rice Restaurant at 25 Purvis Street. This is a very basic local place with chicken hanging in the window, Formica tables and no English. It's cheap, quick and brilliant give it a go next time you are there you won’t be disappointed
THE CHICKEN
1.5kgWhole chicken
1Clove garlic, bashed
3cmPiece of ginger, sliced & bashed
2 tbsp Shaoxing rice wine
2 tbsp Light soy
1 tspSesame oil
1 tspSalt
1 tbspLight soy
3 tspSesame oil
RICE
2 tbspVegetable or peanut oil
2Cloves garlic, finely chopped
25 mm thick Ginger, bashed
600 gJasmine rice, washed & drained
1 tspSalt
1Pandan leaf, fresh or frozen
600gChicken stock, from poaching chicken
RED SAUCE
3-4Long red chillies, roughly sliced
3Cloves garlic
80 mlWhite vinegar
80 gCaster sugar
½ tspSalt
GREEN SAUCE
2Spring onions, finely sliced
3 cmGinger, peeled, finely grated
1 tspSalt
40 mlVegetable or peanut oil
50 gmSliced cucumber
GARNISH
1Spring onion, finely sliced
1 tbspDeep-fried shallots
60 mlKecap minas (sweet soy)
Cut the fat surrounding the inner part of the chicken cavity away and reserve for the rice. Stuff all the ‘chook’ ingredients into the cavity of the chicken and secure the opening with a short skewer. Lower the chicken into a stockpot that fits it snugly around the sides but is tall enough to allow the chicken to be covered with water. Bring to the boil, cover, and reduce the heat to poach it very gently for 15 minutes, so that there is only a slow, steady stream of bubbles. Skim any frothy impurities and oil from the surface of the stock as it cooks. Turn the heat off and leave to rest for 1 hour
Meanwhile, prepare the rub by mixing the soy and sesame oil in a small bowl. To test if the chicken is cooked, lift it by one of the legs and if it pulls away easily where the thigh joins the body, it is done. Transfer the bird onto a plate and massage with the rub. Cover and set aside, then bring the stock back to the boil. Boil for 1 hour or until you’ve reduced the stock by one-third (you’ll need at least 2.5 litres left).
To cook the rice, heat the oil and reserved chicken fat in a large non-stick saucepan over medium heat. When the pieces of fat have shrunk considerably, add the garlic and ginger and sauté until fragrant and slightly golden. Add the rice and stir to toast the grains for a few seconds. Add the salt, pandan and chicken stock, stir and bring to the boil. Reduce to a simmer, cover and cook for about 10 minutes or until the surface is dotted with pits and no liquid is visible. Reduce to the lowest heat and cook for another 10 minutes, then turn the heat off and rest for 15 minutes before uncovering and fluffing with a fork. Cover and set aside.
Blitz all the red sauce ingredients with a blender or stick blender until smooth. If using a mortar and pestle, pound the chilli and garlic in small amounts, then mix with the vinegar, sugar and salt. Refrigerate.
To make the green sauce, combine spring onions, ginger and salt in a bowl, then sit it in the sink. Heat oil in a small saucepan over high heat until smoking. Stand back while you pour it over the aromatics to avoid the spitting oil. Mix and set aside.
To serve, debone chicken and slice into chunky pieces. Serve with about 1 cup of broth per person and garnish with the sliced spring onions and deep-fried shallots. Don’t hold back on the sauces when you are eating this meal.
Course Main, Poultry, Sociable
Cuisine Malaysian, Pan Asian
Skill LevelModerate
Servings:6-8
“Tom has been working with Visy and the Pratt family on private and corporate events, large and small, for 20 years. He understands our desired outcomes and makes things easy and cost effective, solves problems quickly, and delivers meaningful and memorable experiences for our clients and VIP guests. Whether it be a dinner with Nigella or a corporate suite at a Dame Edna Everage show, he consistently delivers for us. He knows how to speak the language of food and beverage when dealing with caterers, restaurants and other venues in a way that we don’t, which is invaluable in keeping expectations and the budget in mind.”
Lisa Sampson, Assistant to Anthony Pratt, Executive Chairman, Visy & Pratt Industries USA
“From the moment he stepped foot in Le Gavroche in 1980, Tom Rutherford was a fantastic chef. When he left in 1986, we were all immensely sorry to see him go but delighted by his new venture The Truffle Group Catering Company, through which he was responsible for some spectacularly successful catering events in Australia. His exemplary influence on the Australian food industry and the legacy which endures is without question. His contribution immense. I have no hesitation in recommending Tom for his superb dedication, conscientiousness, skill and creative flair. All these outstanding attributes have ensured Australia have in Tom someone who deserves recognition with a lifetime achievement award.”
Albert H Roux OBE, KFO, restaurateur and chef at Le Gavroche
“Tom Rutherford encompasses the heart and soul of Australia’s catering industry. When Tom created The Truffle Group in the late 1980s, he took once mundane catering to a new level and showed the industry what was possible with a little innovation, creativity and hard work. The events that Tom and his team have created over the years are second to none and for some of the biggest names in the business. I have known Tom for many years, during which time he has created events like no other, run companies seamlessly and exercised a true passion for the catering and hospitality industry. His contribution has been second to none. As a human being, Tom is not only generous in a charitable way but generous too with his time and sharing of knowledge. He is a natural educator and leader in his field.”
Neil Perry AM, Rockpool Dining Group director
“I have known Tom Rutherford for many years, I believe since the 1990s and have always been a fan of his innovation and fresh food. I consider him to be the pioneer of the catering industry, changing the way we eat at all manner of events. Tom raised the standard of food with extraordinary precision through The Truffle Group. His passion for excellent quality produce is inspiring and deserves recognition. Without his drive, our industry and food scene would look very different today.”
Tetsuya Wakadu, Tetsuya chef and restaurateur
“Tom Rutherford has taken catering, beverage and event food industry from party pies and sausage rolls to stylish, innovative, quality-driven delivery of produce and beverage into the most inhospitable event spaces on the planet. He is a man of intellect who understands the need for service and constant reinvention. Born and bred to be in the business of F&B, he has brought a sense of theatre to everything he has touched from his earliest beginnings. This is a man who constantly takes risks and has led the way for those that follow in how best to bring cachet to that part of our business that we are most judged by.”
Peter Rix, George P. Johnson director
The Langham, Sydney, the leading luxury five star hotel in Sydney had a restaurant and bar which where not operating at optimum financial capacity. As General Manager of the hotel I appointed Tom to project manage the overhaul ofthe 150 seat restaurant and the 60 seat bar. Tom deljvered market strategy, concept and branding and a detailed and impressive business plan. The financial templates and models behind Tom's creative plans were articulate, detailed yet simply for the daily operations to be successful. His attention to detail, creative thought, ability to work across all levels of the business, financial prowess and genuine passion were the core success factors to his F&B plan. Moving forward with 5 star hotel opdnings I would continue to use Tom as an experienced, creative and financially sawy consultant.
Sonia Lefevre, CEO, Lustro HotelGroup
“We have a had a taste of Tom, and we wanted more. In fact we already have engaged him for our next incentive trip and other events in the coming year to reinforce our commitment to members, suppliers and staff. Tom was a pivotal feature in our recent incentive trip to Budapest and Russia, his involvement tied together the entertainment program, 12 days of lunches and dinners expertly chosen, with an ever increasing culinary narrative showcasing the best regional cuisine and beverages available, most importantly within our budget for maximum effect, choices were culturally and dietary sensitive for all participants. If you haven't experienced Tom Rutherford’s style of hospitality, you should. It is refreshing, inclusive, detailed and without doubt, memorable. Tom has a way of making everyone feel comfortable, while serving up delicious dishes with surprise and intrigue. His ability to work with multiple venues, restaurants and hotels in several currencies is extraordinary. Tom plays host, MC and F&B guy to tie the entire program together, I consider him our secret weapon.”
Tony Green, GM Sales & Marketing
